I discovered this place a few days and ago and exclaimed WOW this is EXcellent!
I am a complete novice with baking, tried it first time 30 days ago, or 40 loaves ago, either way.
Started with Baggets and still have no idea why I can't get the large bubbles but right now I
really need to learn to make french sandwhich rolls like they use in NOLA to make crawfish bread.
Family arriving this week, I ran my big mouth and can't back it up! On the bread anyway!
I am good on the stove top but bread is new and I am stunned at how many ways to a loaf there are.
Thanks for any help folks!
Benny
This will keep you busy;
http://weightloss-slim.fit/node/4329/po-boy-victory%3C/a%3E%3C/p%3E%3Cp%3E%3Ca href="https://weightloss-slim.fit/node/24960/new-orleans-poboy-bread-it039s-all-eric039s-fault">http://weightloss-slim.fit/node/24960/new-orleans-poboy-bread-it039s-all-eric039s-fault%3C/a%3E%3C/p%3E%3Cp%3E%3Ca href="https://weightloss-slim.fit/node/2136/blasphemy">http://weightloss-slim.fit/node/2136/blasphemy%3C/a%3E%3C/p%3E%3Cp%3EThen there's this of Julia Child making French bread that tastes "real good" and reminds me of Po-Boy sandwiches I used to survive on when I lived there;
Better get going,
Wild-Yeast
The only thing I know of that rivals oyster po-boys are soft shell crab po-boys.
That’s a beautiful picture, Benny.
Dan
Oh wow thanks so much for those links - wow
We couldnt do this 20 years ago, thank you
DanAyo, I love oyster poboys but they do have some rivals.
Just none as simplistically perfect.